Faster 100% Whole Wheat No Knead Bread - Finalized

This is the final version of my 100% Whole Wheat No Knead Bread. Better than I though possible. Great crust and taste. Very good texture and only 5 hours from start to eating. A must try if you want a 100% whole wheat bread quick and easy.

My main disappointments with the first version was the amount of rise and the adequate (but could have been better) open crumb structure. Also the crust could have been more crunchy.


So in my notes on the first version I had some ideas to correct these things. The following were changed.
1) I decreased the water. In the first version I used 1 3/4 cup and added a little to make it more moist. Here I used 1 1/2 cup plus 2 tablespoons. I did have to work the dough for about 1 minute in the bowl by hand to get all the flour incorporated. Almost like kneading.
2) I increased the Vital Wheat Gluten to 1/4 cup. I have done more research on Vital Wheat Gluten and decide I needed at least 1 tablespoon per cup of whole wheat flour. It was easier to measure 1/4 cup than 3 tablespoon and a little more shouldn't hurt.
3) The first rise took 2 1/2 hours but was probably ready at 2 hours. The house was 65 degrees so watch the time.
4) I added 1 tsp of white vinegar as suggested in some other recipes. This did improve he taste slightly.
5) I brushed the top with water and actually a little ran off into the dutch oven to increase the steam.

I think #1 and #2 helped the structure especially in the second rise. And #5 was responsible for the better crust.

Results: Much better second rise. It held it's shape and didn't spread too much laterally. I did have some problem getting the dough in the pot and it lost a little raise there. Still the previous loaf was 2 inches high and this was 3 inches.

I did not repeat all pictures. I reused some from the previous post.

Rating: overall 9.
   Crust: 9
   Taste: 9
   Rise: 8.5    
   Texture 8.5  I wanted more "open crumb". It's better this time.
   Timing: from mixing to eating about 5 hours

You should be able to substitute other flours of your choice to add new flavors and textures. Seeds and whole grains should be no problem. You also should be able to bake by different methods such as loaf pan or on a baking stone. I'm going to try buns next. Post if you try something.

(printable recipe)

Tools: Supped up dutch oven

Ingredients:

3 cups 100% whole wheat flour (I used King Authur)
1 1/2 t salt
1/4 cup Vital Wheat Gluten
2 1/4 t yeast (one pack)
1 t sugar
1 1/2 cup plus 2 tablespoons water (105-110 degrees)
1 t white vinegar

Instructions:

1) Mix water, yeast and sugar and let set for 5-10 minutes.
2) Mix all other ingredients except vinegar in a large bowl and mix very well.

(Note: Picture from previous post. The dough is dryer than this.)

3) Slowly add water/yeast mixture to dry mix while stirring by wooden spoon. Add vinegar. You many need some hand mixing to get all the flour incorporated and moist.

4) Place in oiled bowl. Cover with plastic wrap and towel. And place in a warm spot.

5) Let rise until double in size and "bubbly" top. This took 2-2 1/2 hours.

6) Move to a floured surface and fold upon itself several times. DO NOT KNEAD.

7) Shape and dust with flour. Place on a large sheet of parchment paper and cover either in a bowl or on a flat surface.
8) Let rise again until double in size. (about 1 1/4 hours)
9) Approx. 30 minutes before needed. Preheat oven to 450 with covered dutch oven in place.
10) Place several cuts in top to re-leave oven raise. Transfer bread to the dutch oven. Brush top liberally with water. I used about 2 tablespoons. Replace lid.
11) Bake covered for 30 minutes. Remove lid and decrease heat to 425.
12) Bake until internal temp is 200-205. About 10-15 minutes more.

13) Move to cooling rake and LET SET FOR 30 MINUTES BEFORE CUTTING.


Notes: The crust defiantly was crunchier. The second raise was good. I skip the parchment paper this time and had trouble with the transfer. I will use the paper from now on so I put that in the recipe.

You could use instant or quick yeast mixed in but I just feel better knowing that the yeast is distributed through the dough with the water   I know it is an extra step but I like it better in my mind.

You can decrease the VWG to 3 T if you want.


You should be able to substitute other flours of your choice to add new flavors and textures. Seeds and whole grains should be no problem. You also should be able to bake by different methods such as loaf pan or on a baking stone.

print recipe

Faster 100% Whole Wheat No Knead Bread

by DrDan at 101 Cooking For Two March-7-2010

This is the final version of my 100% Whole Wheat No Knead Bread. Better than I though possible. Great crust and taste. Very good texture and only 5 hours from start to eating. A must try if you want a 100% whole wheat bread quick and easy. My main disappointments with the first version was the amount of rise and the adequate (but could have been better) open crumb structure. Also the crust could have been more crunchy. So in my notes on the first version I had some ideas to correct these things. The following were changed. 1) I decreased the water. In the first version I used 1 3/4 cup and added a little to make it more moist. Here I used 1 1/2 cup plus 2 tablespoons. I did have to work the dough for about 1 minute in the bowl by hand to get all the flour incorporated. Almost like kneading. 2) I increased the Vital Wheat Gluten to 1/4 cup. I have done more research on Vital Wheat Gluten and decide I needed at least 1 tablespoon per cup of whole wheat flour. It was easier to measure 1/4 cup than 3 tablespoon and a little more shouldn't hurt. 3) The first rise took 2 1/2 hours but was probably ready at 2 hours. The house was 65 degrees so watch the time. 4) I added 1 tsp of white vinegar as suggested in some other recipes. This did improve he taste slightly. 5) I brushed the top with water and actually a little ran off into the dutch oven to increase the steam.

Ingredients

• 3 cups 100% whole wheat flour (I used King Authur)
• 1 1/2 t salt
• 1/4 cup Vital Wheat Gluten
• 2 1/4 t yeast (one pack)
• 1 t sugar
• 1 1/2 cup plus 2 tablespoons water (105-110 degrees)
• 1 t white vinegar

Instructions

1) Mix water, yeast and sugar and let set for 5-10 minutes.2) Mix all other ingredients except vinegar in a large bowl and mix very well.3) Slowly add water/yeast mixture to dry mix while stirring by wooden spoon. Add vinegar. You many need some hand mixing to get all the flour incorporated and moist.4) Place in oiled bowl. Cover with plastic wrap and towel. And place in a warm spot.5) Let rise until double in size and "bubbly" top. This took 2-2 1/2 hours6) Move to a floured surface and fold upon itself several times. DO NOT KNEAD.7) Shape and dust with flour. Place on a large sheet of parchment paper and cover either in a bowl or on a flat surface. 8) Let rise again until double in size. (about 1 1/4 hours) 9) Approx. 30 minutes before needed. Preheat oven to 450 with covered dutch oven in place.10) Place several cuts in top to re-leave oven raise. Transfer bread to the dutch oven. Brush top liberally with water. I used about 2 tablespoons. Replace lid.11) Bake covered for 30 minutes. Remove lid and decrease heat to 425.12) Bake until internal temp is 200-205. About 10-15 minutes more.13) Move to cooling rake and LET SET FOR 30 MINUTES BEFORE CUTTING

Details

Prep time: 4 hour Cook time: 45 mins Total time: 5 hour Yield: 1 loaf

Updated

April 30, 2011